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Curl up on the couch and enjoy a winter warming soup - this one is so easy. We share our warming Pumpkin Soup recipe for boosted immunity this winter. 

  • 1 whole pumpkin
  • good pinch of cumin
  • 3 garlic cloves
  • 2 brown onions
  • 3tbsp ghee or oil of your choice
  • Approx 2L chicken bone broth or vegetable stock
  • Salt and pepper and garden herbs - bay leaves, marjoram, oregano. 



Preheat oven to 200 degrees fan forced.

Chop the pumpkin into 3-4cm chunks, add pepper and salt, drizzle olive oil, sprinkle cumin all over and add herbs of your choice. I love marjoram, bay leaves and oregano for this soup. Bake in the oven on 190 degrees for 30 -40 minutes to caramelise. Toss in the pan to get some browning on on all sides.

Chop the onions and garlic, heat the butter or ghee in a large pot, add the onions and garlic and cover bring to a simmer, cook for a few minutes until transparent.

Once the pumpkin is lightly cooked, add to the pan with the onions, cover with the stock and cook for 30-40 minutes until your pumpkin is soft and the flavours have blended.

I love this soup chunky but it is equally as good blended smooth. 

Serve with topping of your choice - chilly flakes, pepper and salt, basil and smooth cream or coconut milk are just some you might like to try.



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